Gluten-free, Dairy-free, Paleo, Whole30

Lobster-Stuffed Mushrooms

These stuffed mushroom caps are my most-requested holiday party appetizer. Filled with buttery lobster, they disappear within minutes of coming out of the oven. I like using langostino lobster from the freezer section of my local fish market because it’s easily available and affordable. If you can’t find it, crab meat works great too.

Makes 15 mushroom caps

• ¾ cup chopped lobster meat
• 2 tablespoons Mayonnaise (homemade or store-bought)
• 1 tablespoon nutritional yeast, plus more for serving
• 15 large cremini mushrooms
• 2 tablespoons Ghee or clarified butter
• ½ cup finely diced onion
• 3 garlic cloves, minced
• Salt
• 1 tablespoon coconut flour, or 2 tablespoons almond flour
• Black pepper
• 1 tablespoon chopped fresh parsley, for garnish

Preheat the oven to 425°F. Lightly grease a 11 × 7-inch baking dish or medium cast-iron skillet.

Combine the lobster meat, mayonnaise, and nutritional yeast in a large bowl and set aside.

Using a damp paper towel, remove any excess dirt from the mushrooms. Gently twist the stems off and set aside. Place the mushroom caps in the prepared baking dish.

Mince the mushroom stems. In a small pan, melt the ghee over medium heat. Add the minced mushrooms, onion, garlic, and a pinch of salt and cook, stirring, until softened and golden in color, 3 to 5 minutes. Add the flour and stir to absorb the leftover moisture in the pan.

Add the mushroom mixture to the lobster mixture in the bowl, season with salt and pepper to taste, and mix well. Stuff each mushroom cap with approximately 1 tablespoon of the filling.

Bake the stuffed mushrooms for 20 minutes, until the mushrooms are cooked and the tops are golden brown. Garnish with the parsley and serve.